Served with blood orange, shallots, cucumber, sesameand crostini.

Local heirloom tomatoes served with burrata, basil oil and a balsamic reduction.

Tossed with olive oil, lemon, espelette and basil.

With white wine and calabrese sofrito, mint and grilled garlic bread.

Tossed with goat cheese, toasted candied walnuts and a sherry vinaigrette.

Rubbed with sumac and served with medjool dates, madeira onions and pomegranate jus.

Hummus, baba ganoush, cucumber, olives, feta and pepperoncini served with housemade grilled flatbread.

Sauteed and served with a potato and celery root gratin and an artichoke tarragon butter.

Sauteed in a white wine sauce with garlic, oregano, shallots, tomatoes and picholine olives over polenta.

Stew of shrimp, scallops, mussels and fish tossed with saffron, garlic, tomatoes and wine over orzo.

Housemade ribbon pasta in a traditional veal, pork and beef ragu topped with Parmesan.

Seared and served over mascarpone polenta with tomatoes, chorizo, capers and peppers.

Grilled and served with asparagus, carrots, cannellini beansand a rosemary and mint demi.

Tossed with pancetta, peas, roasted garlic, egg and Parmesan cheese.

A whole Mediterranean sea bass, deboned and flash fried and served over roasted eggplant, summer squash and zucchini with a pisto sauce.